Microorganisms of special importance to the science of food microbiology and safety (fungi, yeasts and bacteria) in terms of physiology biochemistry morphology reproduction and relationship with the food and public health, nutrients used by microbes and physic-chemical properties of these compounds with reference to the factors that affect the microbial growth and activity, single-cell microorganisms growth and its parameters, natural sources of food contamination, storage principles, microbiology and hygiene of milk meat and water, diseases spreading through food contamination.
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Level:
Type:
Undergraduate
(A-)
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Nikos Lapidakis TEI of Crete Nutrition and Dietetics
Aikaterini Kaleri University of Patras Philosophy
Christos Floros TEI of Crete Department of Accounting and Finance
Magdalene Dragasaki TEI of Crete Plant Sciences
